4 oz. gorgonzola
3 tbsp. unsalted butter
5 oz. Mozzarella
5 oz. fontina
1 tbsp. olive oil
1/4 tsp. freshly ground pepper
2 c. fresh peas or 10 oz. frozen baby peas
3/4 lb. pasta (preferably round wheat variety)
3/4 c. fresh minced chives
Salt (opt.)

1. In small bowl, mash gorgonzola and butter. In medium bowl combine the Mozzarella cheese, fontina, olive oil and pepper. (Cut cheese into 1/2" cubes.)

2. Steam peas until tender, 5 to 7 minutes.

3. In a large pot of boiling salted water, cook pasta until tender, but still firm to the bite, approximately 7 minutes; drain well.